Directions

Preheat oven to 350 degrees F (175 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.

In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley and salt to taste. Pour filling into pie shell. Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape.

Bake in the preheated oven for 25 to 30 minutes, or until golden brown.

Most Helpful Positive Review

Jul 13, 2004

Very good. Used 2 cans cooked chicken, 1 can Cream of Potato, 1 can Cream of Chicken, and 1 1/2 cups frozen veggies in addition to the spices mentioned. Easy to prepare, great to keep one of these in the freezer.

Most Helpful Critical Review

Oct 09, 2005

This recipe turned out pretty good. It did seem like a lot of work considering how many pre-made frozen pot pie dishes there are available on the market. I made the following changes: cut thyme in half, added frozen mixed vegetables, added a can of pearl onions to the sauce (this was a huge mistake). If you enjoy the flavor of onions I recommend adding onion powder instead of the pearl onions I tried. They did not blend in with the dish and the texture was not something I enjoyed. I will probably not be making this again.

easy and tasty. Warning-don't add any more of the thyme than called for and if you don't like this herb, try adding poultry seasoning. GREAT recipe as it, but a little too much thyme and your pot pie will taste like dirt. (yeah, I found that out first hand) My kids devoured this.

This is a GREAT RECIPE!!!!!!!!!!! I'd give it 10 stars if I could!!! I couldn't help myself, I made a couple tiny changes that make this recipe sing! I poached my chicken with Bell's poultry seasoning- that's the key-, added a little more milk (1/2cup total) and a second can of cream of potato soup. I've tried this with frozen mixed veg and with Veg-All brand canned mixed vegetables and the Veg-All is the way to go! This meal is completed, in our house, with some cranberry sauce....DELICIOUS!!!!!!! EASY!!!!!!! WONDERFUL!!!!!!!!!! Thanks for sharing!

A classic! Instead of canned veggies, I use frozen mixed vegetables (thawed, of course), as well as thawed pearl onions in sauce. Also, cream of chicken soup, and no milk. You can use the refrigerated pie crusts to save time, too. A perfect dish for those cold Autumn nights!

This is a good recipe, easy to fix, and great comfort food. I used a refrigerated pie crust. I also left out the thyme because I'm not fond of it. Other than that I went exactly by this recipe. I don't like it when others rate a recipe low based on their idea of the nutrition value of the recipe. I also don't care to read that someone liked it but made a few changes. Or in other words they made an entirely different dish with their 'few' changes. If you think this is too high in sodium you can use low sodium soups and leave out the salt. If you're not comfortable with that make something else for dinner.

I thought this was a very good recipe. It tasted delicious and it was a cinch to make. Next time I may use a half a can of more soup or add a little more milk just to make it a little more "soupier". It took a little more time to bake (50 minutes).

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.